German Plum Tart, GF 2.0 Version

I love juicy ripe plums eaten out of hand but seldom bake with them.  This is one of the only recipes I make gluten free with blue plums; these are those oval plums, sometimes called prune or Stanley plums that are only available for a few weeks in the early fall.  They are inexpensive, not too sweet and they get soft and purply delish in this simple tart.  It is modeled after some German fruit tarts I had enjoyed in my wheat loving past life.  I think it replicates them quite well.  I posted this last year but wanted to share it again. This time I found really huge Stanley plums and tried them instead of the small ones I have always used in the past. They were great so you can definitely go with either size of oval plum.  I think you could make it with round plums but I do think the oval ones have more flavor and are more suited to baking than round eating plums.

I use my favorite homemade cobbler mix which makes this really simple.  I will put the mix recipe down at the end of this post.  I keep it in my freezer and one cup makes great cobbler or works as this tart base. To this particular batch I added a couple teaspoons of dried lemon peel powder.  This ingredient is made of lemon peels rolled in sugar and dried, leftover after make homemade lemoncello liquor.  They become powder after a few moments in my spice blender. The fine powder adds a subtle lemon flavor but its okay; you don’t absolutely need it to make this recipe work.  It is in the original recipe but I never bothered before to make some even though I had the dried lemon peels.  The addition is great and if you can add it you won’t be disappointed.

A few instructions to assist you if you make this tart: I cut up the plums first and sprinkle them with sugar, let them stand while I mix the dry stuff up and then stir up the wet items in a small mixing bowl.  If you want it lower in sugar just leave off that sprinkle here; it will still taste great.

Be sure to use a 10 inch tart pan; if you made the tart in a 9 inch one it may well spill over and burn on the bottom of your oven which is never a good thing. You could also use a 9-10 inch pie pan as a baking dish.

plum tart 2017

We like it with a small scoop of vanilla ice cream on the side. It is fine all on its own.  Makes a great breakfast too with a cup of coffee or tea.

 

 

Fall Plum Tart

1 cup cobbler dry mix; recipe below

¼ c sugar – mix these together

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2 eggs

3 Tbsp. buttermilk

2 Tbsp. melted butter

1/2  tsp. vanilla

1/2  tsp. almond extract

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1 ½ lbs prune plums (enough to cover the entire tart pan) cut in halves or quarters. I used 9 large ones for this most recent tart.

Mix them with 2 tbsp sugar

Directions:

Heat oven to 350 degrees. Mix two dry ingredients in a small bowl.

Spray a 10 in deep tart pan with cooking spray, could use a 9-10 inch pie pan as a substitute baking dish.

Beat eggs in medium bowl, add rest of wet ingredients, mix well, add to dry ingredients, stir the batter briefly to fully blend.  Pour into the prepared pan and spread it out with a flexible spatula.  It often just spread great if you tilt the pan a bit – the batter will spread all on its own. Top with plums, cut side up, push each in slightly into the batter and cover the entire surface of tart base. Sometimes I cut up a few plums and fit the chunks in around the halves but this time I didn’t; works either way.

 

Bake 30 min.  Top with mixture of 1 ½ tsp sugar and ½ tsp cinnamon

Bake 3-8 more minutes or until top looks done.

 

Cool somewhat before slicing/serving.

 

Dry Cobbler Mix

 

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

 

Reposted from my blog, originally October 2014, minor changes to text, recipe the same.

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Blueberry Tartlets

It is off season for blueberries but the canned pie filling will do in a pinch if you want to whip up a delicious gluten free blueberry pie. I wanted individual tarts so everyone would feel special; that I baked them a personal fruit pie; easy to do with this simple filling recipe!  I used my flat bottomed tartlet pans.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.

Sorry I have not been posting much lately; busy working and out of town on a retreat.  Just been hard to find time to focus on my blog but these tartlets were just too good to not blog about.

Angie’s GF Blueberry Tartlets: makes 6

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 1 square attached set of flat bottom 4 inch tartlet pans or two if you make them all at once. I refrigerated my dough and made the second batch of a day later. Adjust the filling to the number of tartlets you are baking.

blueberry-tartlets-baked

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

1 21 ounce can of blueberry pie filling

Zest of one small lemon

2 tbsp. lemon juice

Sprinkle of cinnamon

I made it in two parts; used part of can and lemon for each batch. Adjust accordingly.

Break dough into 2 balls, one a bit bigger.  Roll out each crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place across the tart pan, centered.  Remove other slice of wax paper. Cut into four squares, mold to fit the pan Crimp edges all around.  Or not; I left mine kinda rough but it worked. Fill each tartlet with blueberry mixture after you have the crumb topping ready to go. Do the same with the other portion of dough; makes 3 crusts.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal. Sprinkle with a touch of cinnamon.

blueberry-tartlets-unbaked

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 18 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day.

blueberry-tartlets-baked

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 6-7 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

blueberry-tartlets-cut

Not a great picture; day after they were baked and after I cut the last tartlet in half.  So yummy I totally forgot to take a picture after the first batch!

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Alsatian Apple Custard Tart

I am wrapping up my 2016 Year of the Pie and I cannot leave this one out! Apples and cream; a marriage made in a cook’s heaven – the Alsation apple tart. It is from Annalise G. Roberts’s“ The Heirloom Collection” cookbook wherein she re-creates many classic recipes we all love but in a gluten free version.  It came out last year.  Everything I have made from this book is delicious. If you have her other cookbooks you will definitely want this one.

We enjoyed this tart two times last fall/winter.  It is a very easy recipe; make the tart shell and while it pre-bakes, peel and slice the apples and mix up the custard which you pour over the sliced fruit and carefully place in the oven for a transformational baking.

The baked filling has a lovely texture; the apple slices are soft but hold their shape and the custard is silky and subtle.  The long baking makes the crust very crisp.  No ice cream needed; this is perfect just by itself.

So freaking good; you must try it even if you use a wheat crust!

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Alsation Apple Tart
6 large slices or 8 skinny ones

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray a nine – ten inch tart pan that has a 1 ½ inch side with cooking spray, set aside.  I use a ceramic pan but if you have one of those tricky deep tart pans with a removable side that would work perfectly.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), or a pie bag. Do flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the tart pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Bake at 375 for 15 minutes.

Filling:

4 medium-large sized apples, yellow delicious or fuji work well as they don’t squish down too much.

Peel apples, quarter, cut out core, slice into 1/2 inch thick slices (8 for a medium apple)

Mix in a medium  mixing bowl with:

6 tbsp. sugar

2 eggs; stir well

Add 1 cup heavy cream, 1 tbsp. milk, 1 tsp. vanilla extract, ¼ tsp. cinnamon.

Arrange the apple slices in the warm/hot tart shell, squash them close together.  Pour the custard filling over the apples.

Bake in a preheated 375 degree oven for 50-55 minutes until the custard is set and the crust is light brown

Cool the pie at least 1 hour before serving. You can sprinkle the slices with confectioner’s sugar if you like to guild the lily; not really necessary though.

Brown Rice Flour Mix (same as King Arthur GF Flour mix)
2 c brown rice flour, finely ground

2/3 c potato starch (Not potato flour)

1/3 c tapioca flour

Note: This recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics – The Heirloom Collection.

Originally posted November 2015.

Fig and Raspberry Galette

Figs are a favorite of mine in the fall. Pricy though. This year my fig trees came through with several dozen figs over about a months time. Some were stuffed with goat cheese and drizzled with honey, and eaten raw.  Some were roasted briefly with that same yummy cheese. Heavenly.  A lot were just popped in my mouth for a sweet treat.  I made a super delicious fig and yogurt cake last weekend. Now for a fig based dessert in the pie family.  Saw this recipe on Tasting Table a while ago and immediately knew I just had to make it. FYI: a galette is a free form flat round French tart. Now you know!

I used my favorite gluten free crust recipe plus some cinnamon.  Lacking almond paste I made some; see my blog post for that recipe: https://myworldwithoutwheat.wordpress.com/2014/12/24/almond-paste-holiday-joy/.  The filling was fairly close to the recipe. You might think the thyme leaves and honey unusual but trust me it is just perfection!  If you love figs or raspberries this is an outstanding and show stopping dessert.

 

Fig and Raspberry Galette

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

½ tsp. cinnamon

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Line a 15 inch pizza pan with parchment paper.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Frangipane filling:

1/3 cup almond paste

2 tsp. sugar

2 tbsp. butter

1 tsp. gf flour

1 egg

½ tsp. black berry brandy or kirsch

Pinch of salt

Fruit part:

6-7 ounces of ripe figs: 8 large or maybe 10 small

5-6 ounces fresh raspberries

1 -2 tsp. sugar

1 tsp. fresh thyme leaves, chopped

2 tsp. honey

1 tsp. orange or tangerine zest (I used tangerine)

1 beaten egg for washing

1 cup crème fraiche or organic plain yogurt or plain Greek yogurt

Directions: Combine the almond paste and sugar in a small food processor, process until broken up into sandlike mess.  Add the butter and process until blended.  Add flour, egg, brandy and salt.  Process some more.  Chill in fridge while you continue tart creation process.

Chop the thyme (remove all stems).  Zest a tangerine or half an orange’s skin. I do this onto wax paper for ease of picking up later.

Get out the tart crust and the almond mixture. Spread the frangipane out; I just dumped mine in the center of the crust and it spread on its own.  Leave 1.5-2 inches of crust around the filling. Top with halved or quartered figs; mine were small; halved them. Next sprinkle the raspberries around; I didn’t need the full 6 ounces.  Sprinkle on the sugar, thyme leaves, then drizzle with honey and dust the zest over it as evenly as possible. Fold up the edges of your crust and pinch together to create the galette shape.  Use a pastry brush to brush the crust with the egg wash.  Bake for 30 minutes in a 425 degree oven.  Mine got a little too brown on the bottom.  Next time I will turn it down to 400 after the first 15 minutes.   Let your tart rest a bit; don’t serve hot but a warm slice will be awesome.  Slice and top with a big dollop of crème or yogurt.

fig-galette-slice

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Berry Berry Tart

Sunday supper, wanting a pie to serve, no seasonal fruit available. Not interested in stone fruit imported from Chile or California/Florida berries.  So I turned to the partial bag of mixed berries in my freezer.  What I had wasn’t quite enough so I added a half cup frozen peaches chopped up.  T hey didn’t change the flavor much but added a bit more volume and a different color. The tart with the crumb and almond topping was delightful and yet subtle.  Not hugely sweet and quite pretty with the berries all cooked up. Winner!

I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.  If it is chilled it is easy to handle and I like the pie bag for rolling it out thin and even.

pulled pork tacos and berry berry tart 003

Taken as I sprinkled the almond crumb topping over the raw fruit. 

pulled pork tacos and berry berry tart 005

Ready for the oven!

Berry Berry Tart

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Crust directions: Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out ball of crust into a circle; I use my pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in 9 inch tart pan, centered.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

2 1/2 cups mixed berries, mine were black sweet and sour red cherries, black berries, raspberries and blue berries if frozen let them defrost half way before using. I also chopped up the blackberries and bigger cherries.

1/2 cup peaches (or more berries)  defrost these too if frozen and chop into small pieces

Mix in a large bowl with:

1/4 cup granulated sugar

2 tbsp. minute tapioca

1/4 tsp. cinnamon

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Use one cup crumbs mixed with ½ tsp. cinnamon and ¼ cup thin sliced almonds.

I keep the rest of my crumbs in a tupperware in the fridge; keeps a month for sure.

Assembly and baking:

Put the berries which have been mixed with tapioca, cinnamon and sugar into the pie shell, peaches too if used. It will just cover the bottom of the crust. Top with crumb mixture

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crust is light brown.  Cool at least 2 hours before serving warm or at room temperature. pulled pork tacos and berry berry tart 007

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Great served with a scoop of vanilla ice cream. pulled pork tacos and berry berry tart 009

Brown Rice Flour Mix– (same as King Arthur gf basic flour blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Cherry Frangipane Tart – Cherrylishous!

Cherries are a Drake family favorite.  I have one sister who seems to live on sweet cherries all summer long.  I love them myself; a bowl of sweet and tangy cherries for dessert is the best! Once I made a whole dinner with cherries of one form or another in every recipe. Rave reviews from everyone.

Pies should be made with sour not sweet cherries.  Not sure why, cause you gotta add sugar anyway but it is the way of the cherry.  I love sour cherry pie…but, I never ate cherry pie as a kid because I couldn’t trust my mom to pick out any worms she saw in the home grown cherries she used for pies.  So I cheated myself out of many slices of delicious cherry pie.  This past summer I picked a lot of sour cherries and pitted them all.  One pie for now and the rest measured and frozen.  No worms, I promise!

At Christmas I made this yummy frangipane tart (almond tart) full of cherries for my family.  Yes, I used some of my frozen ones. Somehow I forgot to share it here on my blog.  Since it is the week we celebrate President’s Day [think George Washington and that cherry tree] it seemed appropriate to pass it on to you all.  Besides it is my “Year of the Pie” and tarts count! I totally want to make it again soon. Hmmnn, think there is one more bag of cherries in my freezer… christmas baking 2015 015

The recipe comes from my new bestie gf baking book; Gluten-Free Baking Classics The Heirloom Collection by Annalise Roberts. I didn’t change it at all.  Perfection with cherries. I am telling you, this cookbook is worth buying just for the pie section!

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Cherry Frangipane Tart

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal tart pan (with removable bottom) with cooking spray, dust with white rice flour.  I actually used a ten inch ceramic tart pan; worked fine too. Use the tart pan you have.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you make the filling.

Roll out pie crust between the two sheets of wax paper; try to get the thickness even, no thick middle! My sister Karen gave me a pie bag last year and I love it for an even thin crust.  You can get one on line from King Arthur Flours.  Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Bake 15 minutes at 375 degrees, cool before filing. Crust can’t be hot or the almond and butter filling will melt when you spread it over the crust!

Filling:

½ c unsalted butter

½ cup sugar

1 egg

1 cup almond meal

1 tbsp. brown rice flour mix

1 tbsp. Amaretto

1 tsp. almond extract

½ tsp. salt

3 cups pitted sour cherries

Beat butter and sugar in bowl of large mixer until pale and fluffy. Add egg and other ingredients except cherries; beat it all together with a mixer at low speed until well blended.

Put tart together:

Fill cooled crust with frangipane mixture spread over bottom of the baked tart crust.  Then spread the pitted cherries evenly over the top. I put them on, one at a time to make sure they looked the best I could do.  No “just dump them” for this tart…

Bake in a preheated 375 degree oven for 40-50 minutes, until tart is puffed and light brown across the whole surface.  Take out of the oven and cool at least 1 hour before removing the side ring.   Serve warm or close to room temperature. christmas baking 2015 015

Note: if you use frozen cherries; measure and weigh frozen. Let them defrost, pat off excess moisture and spread them over the filling.

Brown Rice Flour Mix (same as King Arthur GF Flour Mix)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Meyer Lemon Tart: Tarts are Pies with No Lid

My brother Robert sends me a big box of, just picked, fat and juicy Meyer lemons from his trees late every fall.   This year he sent me a second box this past weekend; 24 big fat lemons! Homegrown, juicy: they are a cooks dream.  Their flavor is sweet; not that usual tart of lemons, with a gorgeous floral scent.  They are perfect in cookies like the lemon squares every one loves, which I make gf now a days. I also make lemon meringue pie, lemon marmalade, lemonade, a classic French lemon tart and this delicate buttermilk tart with a baked filling which I am sharing with you today. Yes, another in my year of pies.  Did I mention that tarts are just shallow pies with no lids? Yeap. They count as pies….in my world anyway!

This tart is very simple to construct; far and away the easiest lemon item I bake. I use a shortbread cookie style gf press and pre bake it and the filling is just whisked together and poured into the partially baked crust.  So easy to make and it goes great with a big spoonful of fresh real whipped cream.  Although I actually prefer a dollop of plain organic low fat yogurt, just about as tasty and hugely more healthy. Sometimes I lay slices of Meyer lemon down the length of it when I use my special rectangular tart pan.  Sensational looking and as yummy as it looks.  A round tart pan works great too. I have used a regular gf pie crust which is a tasty alternative to the cookie crust.

Simple, tasty,  and impressive looking – you could make it with regular lemons but I suspect it would need more sugar to make it sweet enough as Meyer lemons are far sweeter than the grocery store lemons. Maybe 2/3 cup of sugar instead of a half cup. Don’t be scared off by the buttermilk.  You will never know it is even in the filling; totally blends in.

If you want to use all purpose flour in your crust and in the filling – go right ahead.  I have been making this tart long before I went gluten free.

Meyer Lemon Buttermilk Tart

Cookie Tart Crust

1 cup brown rice flour mixture (recipe below)

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold butter cut up into 6 or 7 chunks

1 tsp. vanilla extract

1-2 tsp. water

Directions:

Mix the dry ingredients in your stand mixer, add the butter, blend with the paddle blade until the butter is small pebbles.  Add the vanilla and water.  Press into a tart pan with a removable bottom, be sure to first spray the pan with cooking spray.  Par-bake 10 minutes in a 350 degree oven.  Cool 10-20 minutes before filling and baking.

Filling

¾ cup low fat buttermilk: let it warm up for 15 minutes before mixing

½ cup granulated sugar

2 lg eggs, warm them to room temperature

6 tbsp. Meyer lemon juice

2 tbsp flour (I use sweet rice, white rice flour or a blend)

1-2 tbsp finely grated Meyer lemon peel

Mix all filling ingredients in a mixing bowl until smooth.  Pour into crust and bake at 325 degrees for 25-30 min; until just barely set.  Cool completely and refrigerate until chilled.  Can decorate tart with thin slices of Meyer lemon leaves. Serve slices topped with a dollop of this lightly sweetened cream.  Or a spoonful of organic low fat yogurt; very healthy but surprisingly satisfying.  Pairs well with the tangy sweet of the tart.

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Topping:

1 cup heavy cream

2 tbsp powdered sugar

Beat cream, add powdered sugar.  Serve a dollop with each slice of tart. Or top with a healthy spoonful of Stonyfield Organic Yogurt, 2 percent or whole milk yogurt.

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Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

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Filling recipe modified slightly from one found on food network.com, flour mix and crust from Annalise Roberts’ great cookbook: Gluten – Free Baking Classics.

Reposted from mt original post in December 2014.